the largest producer of foie gras today. A whole foie gras isn't difficult to cook but it does require some preparation. Most of foie gras is fat and, when cold, it will be difficult to work with ...

An curved arrow pointing right. Foie gras is a pricey delicacy, costing $40 to $80 a pound. It's also controversial, with bans in several countries and cities like New York planning bans of their own.

Be careful not to tear the skin. Starting with the leg, pipe the foie-gras-and-black-truffle stuffing under the skin of the legs, thighs, and breasts until you have just less than an inch of ...

Only confit du foie gras (preserved foie gras) is sold in New Zealand under one of these descriptors: entier (whole), bloc (pieces), mousse (pureed), pate (mixed with pork or duck), mi-cuit (semi ...

Labour is under pressure to fulfil its promise to ban foie gras imports after a poll revealed overwhelming public support for the intervention. Some 76% of participants said the Government must ...